Go Back
–+ servings
Easy Andes Mints Cheesecake Recipe With 5 Minute Ganache
Pin Recipe
Share on Facebook
Print Recipe

Easy Andes Mints Cheesecake Recipe With 5 Minute Ganache

Today, we'll show you how to make our luscious Andes mints cheesecake. It's topped off with homemade chocolate mint ganache and Andes thins. This chocolate mint-baked cheesecake is incredibly easy to make and perfect for any occasion. It can even be made and frozen for future events! It has a superior texture, flavor, and consistency to virtually any other recipe out there. So, give it a try and let us know what you think.
Prep Time25 mins
Baking Time1 hr 30 mins
Total Time1 hr 55 mins
Course: Dessert
Cuisine: American
Keyword: 3 ingredient no-bake cheesecake with cool whip, andes mint cheesecake recipe, andes mints cheesecake, chocolate mint cheesecake recipes, creme de menthe cheesecake
Servings: 8
Author: cheesecakesworld

Equipment

  • 10-inch springform cake pan
  • Non-stick baking paper
  • Non-stick cooking spray (or additional melted butter)
  • Measuring cups and spoons
  • Food processor, optional
  • Cooling rack
  • Mixing bowls
  • Electric or hand mixer
  • Rubber or silicone spatula
  • Plastic or saran wrap
  • Cake stand or serving platter

Ingredients
  

Ingredients for the crust

  • 1 1/2 cups chocolate graham crackers
  • 2 tablespoons caster sugar
  • 5 tablespoons salted butter, melted
  • 1 teaspoon vanilla extract

Ingredients for the filling

  • 24 ounces full-fat cream cheese, softened at room temperature
  • 3/4 cups caster sugar
  • 3 large eggs, room temperature
  • 2 teaspoons mint extract
  • Green food coloring, optional

Ingredients for the topping and garnish

  • 1/4 cup heavy cream
  • 1 cup Andes Creme De Menthe Baking Chips
  • 1-2 packs of Andes Creme De Menthe Thins

Instructions

  • Make the cheesecake crust
    To start, preheat your oven to 320ºF (160ºC). Then, line the bottom of a springform cake pan with non-stick baking paper. Spray the sides with non-stick cooking spray, or brush it with additional butter. Set the pan aside.
    Then, combine the chocolate graham crackers and caster sugar in a food processor. Pulse until you have a uniform fine crumb. Then, add the melted butter and vanilla extract. Mix until the crumb is evenly moistened.
    Finally, press the crumb into your lined cheesecake pan. Make sure that you press it in tightly using the back of a flat cup. If the crumb isn't tightly packed, it will break apart inside when you try to remove it from the pan.
    1 1/2 cups chocolate graham crackers, 2 tablespoons caster sugar, 5 tablespoons salted butter, melted, 1 teaspoon vanilla extract
  • Par-bake the crust
    Next, place the cheesecake crust on the middle rack of the oven. then, partially bake it for about 8-12 minutes, or until it starts to set. The crust won't be hard (and shouldn't be), but it won't be as moist as before.
    Once par-baked, remove it from the oven. Then, allow it to cool completely on the counter.
  • Make the cheesecake batter
    To start, place the softened full-fat cream cheese in a mixing bowl. Then, add the caster sugar and start beating. You can work at medium-high speed. Cream the ingredients until you have a soft, fluffy, and lump-free mixture.
    Next, add the eggs. Only add one at a time and mix well between additions. This will ensure that the egg is completely incorporated and that you have a uniform mixture.
    After all the eggs are added add the mint extract and food coloring.
    24 ounces full-fat cream cheese, softened at room temperature, 3/4 cups caster sugar, 3 large eggs, room temperature, 2 teaspoons mint extract, Green food coloring, optional
  • Bake your Andes Mints cheesecake
    Gently pour the mint cheesecake batter into the crust-lined pan. Then, smooth out the top of the batter.
    Bake the cheesecake for roughly 60-80 minutes. Check the progress of the cheesecake after 60 minutes of baking. This will help prevent overbaking and ensure it has a soft, moist, and tender crumb.
  • Cool the mint cheesecake
    Once the cheesecake is completely baked, switch off the oven and allow the cheesecake to cool inside it. You can open the oven door slightly to allow the temperature to cool gradually.
    After about 45-60 minutes, remove the Andes mints cheesecake from the oven. Cool it on a wire rack at room temperature.
  • Make the Andes chocolate topping
    While the cheesecake is in its final stretch of cooling, you can prepare the chocolate mint topping.
    To start, heat the heavy cream in a microwave-safe bowl for roughly 30 seconds. Once it's hot, add the chocolate baking chips. Stir the ingredients until the chocolate is completely melted.
    1/4 cup heavy cream, 1 cup Andes Creme De Menthe Baking Chips
  • Assemble your baked chocolate mint cheesecake
    Allow your chocolate ganache to cool slightly. Then, pour it over your cooled baked cheesecake inside the springform cake pan.
    Smooth out the chocolate topping to ensure it has a beautiful finish.
    Wrap the entire cheesecake in plastic or saran wrap. Place it inside the fridge for at least 4 hours to set.
  • Remove and serve your Andes mints cheesecake
    After the cheesecake and topping have been set completely, add the chocolate thins (whole or chopped) over the cheesecake.
    Then, run a hot knife blade around the edge of the springform cake pan. Unclasp the pan and remove the sides.
    Finally, remove the cheesecake from the base and serve it on a cake stand or serving platter.
    1-2 packs of Andes Creme De Menthe Thins

Notes

If you cannot find any chocolate Graham crackers, you can also use Oreo cookies. We don't like them as much because of their super sweet filling. But, you can always remove it and store (or freeze) it for a later purpose.
For an even mintier flavor, you can add more extract to either the cheesecake crust or the chocolate mint topping. Just be careful to not overdo it completely with the mint flavor.